| STEP 1: Sieve whole wheat flour and salt together. Add water and knead the sieved mixture into a stiff dough. Keep it covered with a wet cloth for about half-an-hour. |
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| STEP 2: Dry half the mint leaves on a hot tawa. Cool and crush to a powder. |
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| STEP 3: Chop the remaining mint leaves and mix it with the dough. |
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| STEP 4: Divide the dough into six equal potions. Shape them into balls. |
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| STEP 5: Roll the dough to a medium chappati, smear with butter and sprinkle with flour. Fold the chappati like a fan and twist it back into the form of a ball. Keep aside for five minutes. |
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| STEP 6: Roll out each portion into parantha of 5"-7" diameter and cook on a hot tawa applying a little oil till both sides are lightly golden brown. |
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| STEP 7: Sprinkle the dried pudina leaves on the parantha and press well. |
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